Vegetable Pasta Bake

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Vegetable Pasta Bake

 

 

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Preparation: 10 minutes

Cooking: 50 minutes

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175 g (6 oz) GF spiral pasta

50 g (1 3/4 oz) plus 4 tsp vegan margarine

1/3 cup GF flour

600 ml (20 fl oz) reduced-fat soy milk

2 teaspoons no-added-salt garlic & herb seasoning

2 cups frozen mixed vegetables (peas, corn and pepper)

1/3 cup drained chopped semi-dried tomatoes

2 slices GF multigrain & seed bread, torn into pieces

1/4 cup quinoa flakes (-OR- similar)

2 tablespoons (8 tsp) chopped parsley

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) fan forced.

 

 

2. Cook pasta in plenty of boiling water, until tender but still firm

to the bite. Drainwell; return to saucepan and cover.

 

3. Meanwhile, melt 50 g (1 3/4 oz) margarine in a medium saucepan over

moderate heat. Add flour; cook and stir for 2 minutes. Gradually add

milk, stirring constantly. Bring to the boil; reduce heat and simmer,

stirring, for 1 minute. Add garlic seasoning and black pepper to taste.

 

4. Pour sauce over pasta; add vegetables and tomato stir to combine.

 

5. Pour mixture into a 6 cm (2 1/3 " ) deep, 20 cm (8 " ) square

(2-litre/quart) baking dish.

 

6. Place bread, quinoa f;akes, parsley and 4 tsp margarine in a food

processor; process until combined. Sprinkle over pasta.

 

7. Bake for 30 to 35 minutes, until topping is golden.

 

 

 

NOTE: You can make this the day before and refrigerate overnight

before baking.

 

 

 

Serves 4.

 

 

 

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Nutrition per serve 1904kj; l4g fat (3g sat); lOg fibre; 16g protein.

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